Recipes

Holiday Spice Cookies

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Holiday Spice Cookies

These warmly spiced cookies bring the festive flavors of Christmas with cinnamon, ginger, cloves, and nutmeg, making them perfect for cozy winter treats.

Couverts14

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Equipment

2 Baking sheets
electric mixer
Large mixing bowl
medium mixing bowl
Parchment paper or silicone baking mats
Wire rack

Ingredients

▢ ½ cup plus 2 tablespoons 140 g nondairy butter
▢ 1 cup 128 g raw sugar, plus extra for sprinkling (optional)
▢ 1 tablespoon 22 g blackstrap or regular molasses
▢ 2 teaspoons cornstarch
▢ 1½ cups 180 g whole wheat pastry flour
▢ ½ teaspoon baking soda
▢ ½ teaspoon baking powder
▢ ¼ teaspoon fine sea salt
▢ 2 teaspoons ground cinnamon
▢ 1 teaspoon ground ginger
▢ 1 teaspoon allspice
▢ ½ teaspoon ground cloves
▢ ½ teaspoon ground cardamom
▢ ½ teaspoon ground nutmeg
▢ ¼ cup 34 g crystallized ginger, chopped (optional)

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Instructions

Preheat the oven to 350°F (180°C, or gas mark 4).
Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, use an electric mixer to cream together the butter and sugar.
Stir in the molasses.
In a medium bowl, sift together the cornstarch, flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, cloves, cardamom, and nutmeg.
Stir the dry ingredients into the wet ingredients.
Fold in the crystallized ginger, if using.
Divide the dough into 14 equal portions, about 2 tablespoons (37 g) each.
Place the dough portions on the prepared baking sheets and flatten slightly.
Sprinkle extra raw sugar on top if desired.
Bake for 12 minutes, or until set.
For chewier cookies, bake only 10 minutes.
Allow to cool for a few minutes before transferring to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:

Enjoy these cookies with a cup of spiced tea or warm almond milk for a cozy holiday treat.

Wine Advice:

Pair with a glass of mulled wine or a spiced cider to enhance the festive flavors.

Nutrition values

Calories: 160 kcal | koolhydraten: 22 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 12 g

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Course; Coockies / Biscuit / Dessert / Snack

Cuisine; Germany

Diets; Dairy-Free / Vegan

Ultimate Ranger Cookies

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Ultimate Ranger Cookies

These crunchy, chewy Ranger Cookies are packed with oats, coconut, peanuts, chocolate chips, and cereal flakes for a texture explosion in every bite!

Couverts12

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Equipment

Baking sheet
electric mixer
medium mixing bowl
Parchment paper or silicone baking mat
Wire rack

Ingredients

▢ 1 cup 120 g light spelt flour
▢ ½ teaspoon baking powder
▢ ½ teaspoon baking soda
▢ ¼ teaspoon fine sea salt
▢ ½ cup 112 g nondairy butter
▢ ¼ cup plus 2 tablespoons 72 g Sucanat
▢ ¼ cup plus 2 tablespoons 72 g raw sugar
▢ 2 teaspoons pure vanilla extract
▢ ½ cup 39 g quick-cooking oats
▢ ½ cup 47 g shredded coconut
▢ ¼ cup 38 g granulated or chopped peanuts
▢ ½ cup 88 g nondairy semisweet chocolate chips
▢ 1 cup 25 g any cereal flakes

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Instructions

Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, use an electric mixer to cream together the butter, Sucanat, sugar, and vanilla until fluffy.
Stir the dry ingredients into the wet ingredients.
Mix in the oats, coconut, peanuts, and chocolate chips.
Gently fold in the cereal flakes, being careful not to crush them.
Divide the dough into 12 equal portions, about 2 tablespoons (52 g) each.
Flatten the dough portions onto the prepared baking sheet, leaving about 1 inch (2.
5 cm) of space between them.
Bake for 10 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:

Enjoy these cookies with a glass of almond or oat milk for the ultimate treat.

Wine Advice:

Pair with a sweet dessert wine like a Moscato for a delightful contrast.

Nutrition values

Calories: 190 kcal | koolhydraten: 22 g | Eiwitten: 3 g | Vet: 11 g | Suiker: 12 g

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Course; Coockies / Biscuit / Dessert / Snack

Cuisine; American

Diets; Dairy-Free / Vegan

Maple Oatmeal Cookies

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Maple Oatmeal Cookies

Soft, lightly sweet oatmeal cookies with warm maple and brown sugar flavors. Perfect for a cozy breakfast treat.

Couverts24

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Equipment

Baking sheets
electric mixer
Measuring cups
Mixing bowls
Parchment paper or silicone baking mats
Wire rack

Ingredients

▢ ¼ teaspoon baking powder
▢ ¼ teaspoon baking soda
▢ ½ cup 110 g firmly packed brown sugar
▢ ½ teaspoon ground cinnamon
▢ 2 cups 250 g all-purpose flour
▢ ¼ cup 60 ml pure maple syrup
▢ ¼ teaspoon salt
▢ 1 cup 235 ml soy or other nondairy milk
▢ ½ cup 112 g nondairy butter
▢ 2 cups 156 g quick-cooking oats
▢ 1 teaspoon pure vanilla extract

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Instructions

Preheat oven to 350°F (180°C).
Line baking sheets with parchment paper.
In a bowl, mix oats, flour, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, beat butter and brown sugar until fluffy.
Add vanilla and beat for another minute.
Add milk and maple syrup and beat until creamy.
Add wet ingredients to dry ingredients and stir to combine.
Spoon 2 tablespoons (40 g) portions onto baking sheets, 2 inches (5 cm) apart.
Bake for 12 minutes, until edges begin to brown.
Cool for 5 minutes before transferring to a rack to cool completely.

Notes & Wine Advice

Serving Tip:

Enjoy these cookies warm with a cup of coffee or tea for a comforting breakfast or snack.

Wine Advice:

A light, sweet dessert wine, like a late-harvest Riesling, would complement the maple flavors.

Nutrition values

Calories: 140 kcal | koolhydraten: 22 g | Eiwitten: 22 g | Vet: 5 g | Suiker: 8 g

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Course; Breakfast / Coockies / Biscuit / Snack / Treats

Cuisine; Canadian

Diets; Nut Free / Vegetarian

Spiked Peanut Butter Cookies

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Spiked Peanut Butter Cookies

Chewy peanut butter cookies with a kick of coffee liqueur. Irresistibly boozy and buttery!

Couverts20

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Equipment

Baking sheets
Measuring cups
Parchment paper or silicone baking mats
Wire rack
Whisk

Ingredients

▢ ¼ teaspoon fine sea salt
▢ ¾ teaspoon baking powder
▢ ¼ cup 44 g nondairy semisweet chocolate chips
▢ ¾ cup 180 ml coffee-flavored liqueur (Kahlúa or whiskey)
▢ ¾ cup 90 g light spelt flour
▢ ¾ cup 144 g raw sugar
▢ ¾ cup 120 g brown rice flour
▢ 1 tablespoon 15 ml pure vanilla extract
▢ 1½ cups 384 g creamy or crunchy natural peanut butter
▢ ¼ cup plus 3 tablespoons 105 ml canola oil

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Instructions

Preheat oven to 350°F (180°C).
Line baking sheets with parchment paper.
In a large bowl, whisk oil, sugar, peanut butter, vanilla, and liqueur until emulsified.
Sift flours, baking powder, and salt over wet ingredients.
Add chocolate chips and stir until combined.
Divide dough into 20 portions (50 g each).
Flatten cookies onto baking sheets.
Create a crosshatch pattern with a fork (optional).
Bake for 16 minutes, until edges are golden brown.
Cool on a wire rack for 15 minutes.

Notes & Wine Advice

Serving Tip:

Enjoy with a cold glass of milk or another shot of your favorite liqueur.

Wine Advice:

A dessert wine, like a Tawny Port, or a sweet sherry would pair well with the peanut butter and coffee flavors.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 6 g | Vet: 12 g | Suiker: 15 g

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Course; Coockies / Biscuit / Dessert / Snack / Treats

Cuisine; Ireland

Diets; Nut Free / Vegetarian

Zesty Lemon Cloud Cookies

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Zesty Lemon Cloud Cookies

Soft, tangy lemon cookies with a sweet lemonade coating. Perfect for a sunny day treat!

Couverts30

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Equipment

Baking sheets
electric mixer
Measuring cups
Parchment paper or silicone baking mats
Resealable plastic bag

Ingredients

▢ 1 envelope 7 g unsweetened lemonade drink mix powder
▢ 1 cup 120 g powdered sugar (coating)
▢ ½ cup 60 g powdered sugar (cookies)
▢ ½ cup 100 g granulated sugar
▢ ¼ teaspoon salt
▢ 1 teaspoon baking soda
▢ 1½ teaspoons baking powder
▢ 2½ cups 313 g all-purpose flour
▢ 1 teaspoon pure lemon extract
▢ 1 teaspoon pure vanilla extract
▢ ¾ cup 170 g nondairy yogurt
▢ ½ cup 64 g vegetable shortening

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Instructions

Preheat oven to 325°F (170°C).
Line baking sheets with parchment paper.
In a large bowl, beat powdered sugar, granulated sugar, shortening, yogurt, vanilla and lemon extracts, and salt until creamy.
Slowly beat in flour, baking powder, and baking soda until smooth.
Spoon 1 ounce (28 g) portions onto baking sheets.
Bake 18-20 minutes, until lightly browned.
Combine powdered sugar and lemonade mix in a plastic bag.
Cool cookies 5 minutes.
Coat warm cookies in the sugar mixture.

Notes & Wine Advice

Serving Tip:

Serve these cookies with a cold glass of lemonade for a refreshing summer snack.

Wine Advice:

A light, sweet Moscato or a chilled Prosecco would complement the lemon flavors nicely.

Nutrition values

Calories: 120 kcal | koolhydraten: 18 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 10 g

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Course; Coockies / Biscuit / Dessert / Snack / Treats

Cuisine; American

Diets; Nut Free / Vegetarian

Tangy Lemonade Sugar Cookies

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Tangy Lemonade Sugar Cookies

These tangy lemonade sugar cookies bring a refreshing citrus twist to a classic treat! Soft, chewy, and bursting with lemon flavor, they’re perfect for picnics, birthdays, or a sweet springtime indulgence.

Couverts24

Deel dit recept via E-mail Deel op Facebook Print Recipe

Equipment

Mixing bowls
Hand or stand mixer
Measuring cups
Baking sheet
Parchment paper
Wire rack

Ingredients

▢ 2 ¾ cups all-purpose flour
▢ 1 teaspoon baking soda
▢ ½ teaspoon baking powder
▢ ½ teaspoon salt
▢ 1 cup unsalted butter softened
▢ 1 ½ cups granulated sugar
▢ 1 egg
▢ 1 teaspoon vanilla extract
▢ 2 tablespoons lemon juice
▢ 1 tablespoon lemon zest
▢ ½ cup powdered sugar for rolling

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, and salt.
Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Roll the dough into 1-inch balls, then coat each ball in powdered sugar.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:

Serve with a glass of iced lemonade for an extra citrusy treat!

Wine Advice:

Pair with a sweet Moscato or a light Riesling for a complementary citrusy sweetness.

Nutrition values

Calories: 140 kcal | koolhydraten: 18 g | Eiwitten: 1 g | Vet: 7 g | Suiker: 10 g

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Course; Coockies / Biscuit / Pastry / Pie

Cuisine; American

Diets; Nut Free / Vegetarian

Sesame Cranberry Chewy Cookies

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Sesame Cranberry Chewy Cookies

These sesame cranberry chewy cookies combine the nutty crunch of sesame seeds with the tart sweetness of dried cranberries. Perfectly soft and chewy, they make a delicious snack or holiday treat!

Couverts24

Deel dit recept via E-mail Deel op Facebook Print Recipe

Equipment

Mixing bowls
Hand or stand mixer
Measuring cups
Baking sheet
Parchment paper
Wire rack

Ingredients

▢ 1 ½ cups all-purpose flour
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt
▢ ½ cup unsalted butter softened
▢ ¾ cup brown sugar packed
▢ 1 egg
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon cinnamon
▢ ½ cup dried cranberries
▢ ¼ cup sesame seeds toasted

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
Set aside.
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Fold in the dried cranberries and toasted sesame seeds.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes & Wine Advice

Serving Tip:

Enjoy with a cup of tea or warm spiced cider for a cozy snack.

Wine Advice:

Pair with a sweet dessert wine like Late Harvest Riesling or a light Pinot Noir.

Nutrition values

Calories: 110 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 8 g

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Course; Coockies / Biscuit / Pastry / Pie / Treats

Cuisine; International / Global

Diets; Nut Free / Vegetarian

Chewy Butterscotch Pecan

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Chewy Butterscotch Pecan

Unbelievably chewy butterscotch pecan cookies. Caramel-like and delicious, perfect straight from the fridge.

Couverts12

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Equipment

Baking sheet, Microwave-safe bowl, Parchment paper/Silicone mat, Sifter

Ingredients

▢ Almond milk or other nondairy milk 30 ml
▢ Baking powder ½ teaspoon
▢ Chopped pecans 34 g
▢ Cornstarch 2 teaspoons
▢ Nondairy butter 70 g
▢ Nondairy semisweet chocolate chips 88 g, optional
▢ Sea salt ¼ teaspoon
▢ Sucanat 144 g
▢ Vanilla extract 1 teaspoon
▢ Whole wheat pastry flour 120 g

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Instructions

Preheat oven to 350°F (180°C).
Line baking sheet with parchment paper.
Combine butter, Sucanat, and milk in a microwave-safe bowl.
Melt in microwave for 1 minute, stirring occasionally.
Stir in vanilla.
Sift salt, flour, cornstarch, and baking powder over wet ingredients.
Stir dry ingredients into wet ingredients.
Stir in pecans and chocolate chips (if using).
Divide dough into 12 portions (1 heaping tablespoon each).
Place on baking sheet and flatten slightly.
Bake for 10 minutes, until set.
Cool on baking sheet.

Notes & Wine Advice

Serving Tip:

Enjoy these cookies straight from the fridge for a chewier texture.

Wine Advice:

A sweet dessert wine or a fortified wine complements the butterscotch and pecan flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 15 g

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Course; Coockies / Biscuit / Dessert / Pastry / Pie / Snack

Cuisine; International / Global

Diets; Soy Free / Vegetarian

Spiced Pumpkin Cookies

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Spiced Pumpkin Cookies

Crisp and chewy pumpkin cookies with warm spices and chocolate chips. A perfect fall treat.

Couverts12

Deel dit recept via E-mail Deel op Facebook Print Recipe

Equipment

Baking sheet, Electric mixer, Mixing bowls, Parchment paper/Silicone mat, Wire rack, Whisk

Ingredients

▢ Arrowroot powder 16 g
▢ Baking powder 1 teaspoon
▢ Ground cinnamon 1 teaspoon
▢ Ground oats 80 g
▢ Nondairy semisweet chocolate chips 117-175 g
▢ Pumpkin purée 122 g
▢ Raw sugar 288 g
▢ Sea salt ¼ teaspoon
▢ Vegetable shortening 96 g
▢ Vanilla extract 2 teaspoons
▢ Whole wheat pastry flour 120 g

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Instructions

Line baking sheet with parchment paper.
Whisk flour, oats, cinnamon, arrowroot powder, salt, and baking powder in a medium bowl.
Cream shortening and sugar with an electric mixer.
Stir in pumpkin and vanilla.
Stir dry ingredients into wet ingredients.
Stir in chocolate chips.
Divide dough into 12 portions (¼ cup each).
Place on baking sheet and flatten.
Refrigerate for at least 2 hours.
Preheat oven to 350°F (180°C).
Bake for 17 minutes, until edges are golden.
Cool on baking sheet for a few minutes, then transfer to a wire rack.

Notes & Wine Advice

Serving Tip:

Enjoy these cookies with a warm cup of apple cider or a scoop of dairy free vanilla ice cream.

Wine Advice:

A sweet dessert wine or a spiced wine complements the pumpkin and spice flavors.

Nutrition values

Calories: 280 kcal | koolhydraten: 40 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 25 g

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Course; Coockies / Biscuit / Dessert / Pastry / Pie / Snack

Cuisine; International / Global

Diets; Soy Free / Vegetarian

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